Garlic Vinaigrette

A nice vinaigrette is a staple that you can whip up and have on hand all season long.

If you love garlic as much as I do, consider this garlic apple cider vinaigrette. It stores well, mixes together beautifully, and makes use of a few simple ingredients to really shine. I especially like it on an early fall salad of baby spinach and baby kale leaves topped with dried cranberries and pumpkin or sunflower seeds. 

You can use any variety of garlic for this recipe, and if you have specialty garlic, such as black garlic or elephant garlic, it lets the distinctive flavors come through, showcasing some of fall’s flavor queens.

Ingredients
¼ cup apple cider vinegar (make your own!)
1 garlic clove, grated
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper

Directions

Combine everything in a cruet or small carafe. 

Shake to blend.

Pantry: Apple Cider

Apple Cider Vinegar is useful in so many ways, and it’s perfectly simple to make at home.

Collect apple core and scraps, such as the skin, in water. Loosely cover and store in a dark place for at least two weeks. The longer it sits, the stronger the vinegar will be. If you get a cloudy bit, that’s the mother, and it’s all to the good, as it will serve as the scraps for your next batch. Filter off the vinegar and return the mother to your fermenting crock, along with fresh scraps and water.

Use as you would any apple cider vinegar in recipes.